Pass the Honey, Tell the Story: Douglas Raggio & Chef Josh Bernstein
Release Date: 07/18/2025
Showing Up When It’s Hard, Leadership, Consistency, and the Chef Who Gets the Call: Kevin Rasberry
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Chef Janine Pezarro: From Michelin Kitchens to the Warrior’s Path with Chef Brett Wright from Palm Beach Meats
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In this very powerful episode of the Walk-In Talk Podcast, host Carl Fiadini sits down with Chef Janine Pezarro and Chef Brett Wright to explore what resilience truly looks like behind the kitchen doors. Janine opens up for the first time about the murder of her family, the trauma that followed, and how she transformed that pain into purpose — from Michelin-level pastry kitchens to the founding of The Warrior’s Path, a course helping men reconnect with courage and emotional strength. Brett shares his own transformation — escaping gang life, finding salvation in cooking, and building Bib...
info_outlineThe focal point of today's discussion centers on the concept of authentic food and the individuals who contribute to its creation, specifically highlighting the innovative approach of Douglas Raggio, the founder of Pass the Honey. Raggio is dedicated to transforming the honey industry by promoting clarity and sustainability, addressing the confusion surrounding sourcing and quality that has pervaded this market for years. Accompanying him is Chef Josh Bernstein, a Florida-based culinary artist whose childhood experiences fishing with his father have profoundly shaped his culinary philosophy. In this episode, Chef Josh prepares two exquisite dishes, one featuring Pass the Honey honeycomb and the other utilizing premium Aussie Select lamb, all while sharing anecdotes that emphasize the importance of sourcing and storytelling in the culinary world. Ultimately, this conversation serves as a testament to the intricate connections between food, its origins, and the passionate individuals who elevate it beyond mere sustenance.
Takeaways:
- The honey industry has been plagued by confusion and fraud, prompting the need for clarity and transparency in sourcing.
- Douglas Raggio's company, Pass the Honey, aims to redefine honey consumption by offering clean, single-source honeycomb directly to consumers.
- Chef Josh Bernstein emphasizes the importance of storytelling in cooking, reflecting on his childhood experiences with fishing and how they shape his culinary values.
- Honeycomb serves as a versatile ingredient, enhancing dishes beyond traditional uses, and can elevate the dining experience when paired creatively with proteins and salads.
- The conversation explores the challenges of educating consumers about honey and honeycomb, particularly regarding misconceptions about their quality and uses.
- Regenerative practices in beekeeping are essential for improving the livelihoods of beekeepers and ensuring the sustainability of honey production.
Companies mentioned in this episode:
- Pass the Honey
- Aussie Select Lamb
- Propagation Whiskey Bar & Kitchen
- The Burnt Chef Project
- US Culinary Open
- Pizza Tomorrow Summit
- New York Restaurant Show
- California Restaurant Show
- Florida Restaurant Show